Description
Crispy panko chicken burger with a delicious honey mustard sauce beats all the chicken burgers out there. The panko makes for an extra crispy bread crumb and the chicken is just so juicy.
Ingredients
Units
Scale
Chicken Marinade
- 2 chicken breast
- 1 tsp smoked paprika
- 1/2 tsp chili flakes, optional
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 cup buttermilk/kulturmelk, or equal amount milk + 1/2 tsp vinegar. 120ml
- 1 large egg
Dry Ingredients
- 3/4 cup Panko bread crumbs, 180ml
- 1/2 cup all purpose flour, 120ml
- 1/4 cup whole wheat flour, or more all purpose. 60ml
- 1/2 tsp baking powder
- 1 tsp smoked paprika
- 1/2 tsp chilli flakes
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp pepper
- salt after frying, optional
Orange Honey Mustard
- 1/4 cup orange marmelade
- 2 tbsp honey
- 2 tbsp mayo, or greek yoghurt
- 1 tbsp grainy mustard, e.g. Dijon
- 1/4 tsp chili flakes, optional
- salt and pepper to taste
Assemble
- burger buns of choice
- lettuce or spinach
- veggies like tomato, onion and avocado
- pickled jalapeños or cucumbers
- 2 tbsp mayonnaise
- 1/4 tsp garlic powder
- salt and pepper, to taste
- 3 cups oil for frying, peanut, canola or similar
Instructions
- Cut the chicken: Remove the chicken tenders from the chicken breast. And then slice the remaining chicken breast in two, lengthwise. This will give two thinner chicken pieces along with one chicken tender. You can also pound the chicken thinner with something heavy.
- Make the marinade: Whisk the egg. Mix all the marinade ingredients together in a large bowl and add your prepared chicken breasts to it. Marinate for about 1 hour, covered in the fridge.
- Prepare the bread crumbs: To make the panko bread crumbs, we mix all the dry ingredients together in a large dish.
- Make the orange honey mustard: Mix all ingredients together, taste and season accordingly.
- Prepare your add-ons: Cut your preferred vegetables (for example spinach, tomato, avocado, onion and pickled jalapeños) and make the garlic mayo. Mix mayonnaise with garlic powder, season with salt and pepper to taste. Toast burger buns when chicken is almost done.
- Heat the oil: Pour 3 cups of oil into a large pan, make sure it will not be more than 1/3 full. The oil is hot enough when a drop of water into the oil sizzles. This will be at a temperature around 350-375 F (175-190C). The temperature will drop once the chicken is in.
- Bread the chicken: When the chicken has marinated for 1 hour, let the excess marinade drip off the chicken before placing it in the panko bread crumb mixture. Cover it nicely with the dry mixture, preferably using tongs.
- Fry the chicken: Add breaded chicken to the hot oil. Because the temperature is supposed to drop, I do suggest filling the pan, although not overcrowding it. If you cook one piece at a time, the oil will be too hot, burning the panko bread crumbs. Depending a little on the size of your chicken and the temperature of the oil, the chicken will be done at 5-8 minutes. If the oil doesn’t cover the chicken entirely, flip them over once mid-frying. Remove from heat when they’re golden brown. Sprinkle with some salt and drain on a paper towel.
- Assemble the burger: Slice your warm bun, spread garlic mayo on the bottom and orange honey mustard on the top. Get some greens and tomatoes on the bottom, add the chicken burger, onion, pickled jalapeños and avocado. Put the burger top on and you are officially ready to dig in.
- Prep Time: 1 hour 10 minutes
- Inactive Time: 0 hours
- Cook Time: 10 minutes
- Cuisine: American
Nutrition
- Calories: 525